Whole wheat flour is a powdery substance derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. It includes the bran, endosperm, and germ of the wheat grain, which gives it a slightly darker color and makes it more nutritious than white flour. Whole wheat flour is used in baking breads and other baked goods and is typically mixed with lighter "white" unbleached or bleached flours to restore nutrients, texture, and body to the white flours that can be lost in milling and other processing to the finished baked goods or other foods. Whole grain flours, including whole wheat flour, are ground from whole, unprocessed wheat kernels, grains, and seeds, and retain valuable nutrients and fiber.
White whole wheat flour is flour milled from hard white spring wheat and contains the bran and germ. In the United Kingdom and India, whole-wheat flour is more commonly made from white wheat instead of hard winter red wheat, as in the United States.
It is important to note that "wheat" flour can be confusing, as some companies label their flour as "wheat flour" even though it is really just white flour because technically all flour comes from wheat. If a flour has components that arent wheat, salt, or other natural elements, it is most likely white flour.
In summary, whole wheat flour is a type of flour that includes the bran, endosperm, and germ of the wheat grain, making it more nutritious than white flour. It is used in baking breads and other baked goods and is typically mixed with lighter "white" flours to restore nutrients, texture, and body to the finished baked goods.
